Imjihoon Wisigol Sanggogi Yulianbong Branch

The part that connects the neck and the loin. This part yields only about 200 to 450 grams per pig.

The pork neck is scored to pull the muscle fibers, making it even more tender.

It may not be as much as what you would get in the store, but I will pack it generously.

Pork jowl, also known as 'cheongyeopsal', is rich in fat between the lean meat, making it tender and flavorful.

Juicy pork belly that has been wet-aged at 2 degrees Celsius to perfectly trap the juices.

A method of serving by scooping a ladle from the broth that has been set at a low temperature and pouring it over the boiled noodles.

A cool and spicy ramen boiled with bean sprouts

The strength of Koreans!

A must when eating meat!

Cheese fried rice with stretchy cheese

Low-fat mozzarella cheese